Buttercup Squash Cake With Brown Sugar Cream

Nutritional Information

Use any seasonal squash for this recipe and grill them directly on your EGG. The squash makes this cake moist and delicious.

Ingredients

For the Cake:

3 whole squash, peeled

2 cups (packed) brown sugar

1 1/8 cups olive oil

3/4 cups Sun King Beer of your choice

3 each large egg

2 1/4 cups all purpose flour

1 1/2 teaspoons ground cinnamon

3/4 teaspoon baking soda

3/4 teaspoon salt

1 cup heavy cream

2 tablespoons brown sugar, plus more to taste

Directions

1. For the Cake:

2. Preheat EGG to 350. Roast the squash over indirect heat until soft and tender. Chop into smaller pieces and place in processor and blend until smooth. Cover and chill.

3. Preheat grill to 350°F using indirect heat. Spray desired pan with cooking spray. Place 1/2 cup squash puree in large bowl (some may be left over depending on the size of your squash). Add sugar, oil, beer, and egg to puree and beat to blend. Sift flour, cinnamon, baking soda, and salt over; beat to blend. Divide batter among prepared pans.

4. Bake cakes until tester inserted into center comes out clean, about 18 minutes. Cool cakes in the pan. Turn out onto a plate and slice.